1 Bag (10 oz.) Path of Life Asian Wok Quinoa Blend, cooked according to package instructions
2 Tbsp. Olive Oil
8oz. Baby Portobello Mushrooms, quartered
1 Small Shallot, minced
1 Tbsp. Gluten-Free Soy Sauce (tamari)
2 Hard Boiled Eggs
½ Cup Shredded Red Cabbage
½ Cup Bean Sprouts, thoroughly washed and patted dry
½ Avocado
8oz. Firm Tofu, diced
Cookware
instructions
Heat oil in a skillet over medium-high heat. Add mushrooms and cook 4-5 minutes until golden brown. Add shallot and cook an additional 30 seconds. Remove from heat and stir in soy sauce. Set aside.
Transfer Asian Wok Quinoa Blend into bowl.
Divide mushrooms, cabbage, bean sprouts, avocado and tofu onto quinoa. Top each with a hard boiled egg.
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